Lemongrass Roast Chicken

Lemongrass Roast Chicken
Photo by Alan Richardson

Ingredients

  • 1 Tbs. crushed red pepper flakes
  • 1 Tbs. finely chopped garlic
  • 4 Tbs. granulated sugar
  • 1-½ tsp. kosher salt
  • 2 cloves garlic
  • 2 Tbs. finely chopped shallots
  • 1 tsp. chile paste
  • + 12 more ingredients
    • 1 Tbs. vegetable oil
    • ½ cup finely chopped lemongrass (3 or 4 stalks)
    • 4-½ tsp. fish sauce
    • 2 Tbs. fresh lime juice, with pulp
    • ¼ cup fish sauce
    • ¼ cup water
    • 1 Tbs. soy sauce
    • 2 Tbs. finely chopped fresh ginger
    • 2 Tbs. granulated sugar
    • 2 Tbs. finely chopped fresh cilantro
    • 1 whole chicken (3 to 4 lb.), rinsed and patted dry
    • 2 Thai bird chiles or other hot fresh chiles, cored and seeded

In a nonreactive dish large enough to hold the chicken, combine all but 2 Tbs. of the lemongrass with all of the shallots, garlic, fish sauce, soy sauce, red pepper flakes, salt, and sugar. Add the chicken and turn it to coat, tucking some of the marinade underneath its skin. Pour any excess mari...

View full recipe at Fine Cooking

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